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Jam Cake Recipe

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This recipe for Jam Cake, by , is from A Taste of the Spirit - Book II, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Rita Dawkins
Added: Sunday, October 4, 2009

Category:
Category:

Ingredients:  
Ingredients:  
6 large brown eggs,
1 cup unsalted butter
2 cups sugar
1 tsp. baking soda, dissolved in 1 cup buttermilk
1 1/2 cups blackberry JAM, & 1 cup grape JAM
1 tsp. ground cloves,1 tsp. cinnamon, &1 tsp. Allspice
3 heaping cups flour (sifted 3 times)

Filling/Icing: 1 cup ground pecans, 3 cups light brown sugar, 1 cup butter,1 small can evap. milk & 1 tsp. vanilla flavoring

Directions:
Directions:
Beat Separately egg yolks & whites. Cream butter & sugar well, add egg yolks. Beat slowly, adding both jams. Add baking soda/buttermilk mixture. Add cloves, cinnamon & allspice to flour before sifting, & add to Jam mix, & continue to beat slowly. Fold in well beaten egg whites. Pour into (3) 9" greased & floured cake pans & place in preheated 350 oven, cooking until done (test with a toothpick in center of the layers)
Filling/Icing:
Mix 1 C. ground pecans, 3 C. light brown sugar, 1 C.
butter, & can of evaporated milk together,& put on low heat. Stir constantly until sugar dissolves. Discontinue mixing & turn stove to medium heat. Use 2 boilers for filling, rotating boilers in a semi-circle to keep the mixture from sticking. When spoon of mixture makes a soft ball in cold water, remove from heat & cool. Add 1 tsp. vanilla flavoring. When mixture has cooled, beat with mixer until creamy & smooth to spread between layers & on top as icing. When finished with cake, let stand for 24 hours. The longer it stands before cutting, the more moist it gets. Note: If more filling is needed, use 1 1/2 C. pecans, not 1 C. Use 4 C. brown sugar, not 3 C. Use 2 small cans evaporated milk, not 1 can.

Number Of Servings:
Number Of Servings:
16 - 20
Preparation Time:
Preparation Time:
1 1/2 hours
Personal Notes:
Personal Notes:
This is my Dad's cake. I have NEVER tasted another caramel icing as smooth & creamy. My mom was a teacher, & other teachers brought their cakes to school to take home for my Dad to ice.

 

 

 

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